Third-generation California Avocado grower Tara Axell Rosenthal is known for this California Cowboy Caviar recipe, which her friends and family sometimes simply call “Tara’s salsa”. It takes just six ingredients to make this tasty cowboy caviar avocado salsa – three pantry staples, beans, corn and olives, plus three fresh produce items, flavorful green onions, crisp cucumber and creamy California Avocado.
California Cowboy Caviar
Total Time: 5 min
Prep Time: |
Vitamin A 23 mcg; Vitamin C 12 mg; Calcium 135 mg; Iron 5 mg; Vitamin D 0 mcg; Folate 127 mcg; Omega 3 Fatty Acid 0.15 g
% Daily Value*: Vitamin A 2%; Vitamin C 15%; Calcium 10%; Iron 30 %; Vitamin D 0%
Ingredients1 (15-oz) can white beans, drained and rinsed 1 (11-oz) can shoepeg or sweet corn, drained 1 (4.25 oz) can chopped California black olives 3 green onions, diced 1 cucumber, diced 1 ripe, Fresh California Avocado, seeded, peeled and diced
- Mix the beans, corn, olives, green onions and cucumber.
- Gently fold in the avocado and serve.
- You can substitute roasted fresh shoepeg corn or sweet corn.
- Add some heat with minced chiles like serranos or jalapeños.
Serving Suggestion: Serve with scoop-shaped tortilla chips or spoon into lettuce cups.
Beverage Pairing: Your favorite local beer.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados